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Fish Fingers (Crispy Indian Style, Oven-Baked)

Crispy oven-baked fish fingers coated in Indian spices and breadcrumbs. A lighter take on a classic snack or meal, full of flavor and easy to make.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4
Calories: 153kcal

Ingredients

  • 500 g white fish fillets cut into strips (about 12–14 pieces)
  • 60 g breadcrumbs ½ cup
  • 8 g fresh cilantro finely chopped (2 tablespoons)
  • Zest of 1 lemon 1 lemon

Spice Mix

  • 2 g fennel seeds 1 teaspoon
  • 2 g cumin seeds 1 teaspoon
  • 2 g coriander seeds 1 teaspoon
  • 3 g turmeric powder 1 teaspoon
  • 1 g ground black pepper ½ teaspoon

For Coating

  • 2 large eggs beaten (2 eggs)
  • Salt to taste

For Greasing & Serving

  • 10 ml oil for greasing tray (2 teaspoons)
  • 1 lemon cut into wedges (1 lemon)
  • Green chutney or salad to serve (optional)
US Customary - Metric

Instructions

  • Preheat oven to 400°F (200°C). Line a baking tray with parchment and lightly grease it.
  • Mix breadcrumbs with chopped cilantro and lemon zest in a bowl. Set aside.
  • Toast spices by heating fennel, cumin, and coriander seeds in a dry pan for 1–2 minutes until fragrant. Grind coarsely, then stir in turmeric and black pepper.
  • Beat eggs in a shallow bowl with a pinch of salt.
  • Season fish with a little salt. Dip each strip into the spice mix, then the egg, then coat in breadcrumbs. Place on the tray.
  • Bake for 12–15 minutes, until the coating is golden and crisp and the fish is cooked through.
  • Serve hot with lemon wedges, chutney or salad.

Notes

  • Fish swaps: Any firm white fish works, such as tilapia or pollock.
  • Breadcrumbs: Panko will give extra crunch.
  • Make ahead: Coat the fish and refrigerate up to 4 hours before baking.
  • Storage: Best eaten fresh, but leftovers can be reheated in the oven at 350°F (175°C) for 5–6 minutes.

Twist ideas

  • Spicier: Add a pinch of chili powder to the spice mix.
  • Milder: Stick with fennel and coriander only for a softer flavor.
  • Fusion style: Swap lemon zest for lime and serve with avocado dip.
  • Kid-friendly: Skip the spice mix for half the batch and just use breadcrumbs.

Nutrition

Calories: 153kcal | Carbohydrates: 1g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 222mg | Potassium: 440mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg